Strawberry Schaum Torte Food

SCHAUM STRAWBERRY TORTE

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. , Preheat oven to 300°. Add vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread into a greased 10-in. springform pan. Bake 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall)., Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

SCHAUM TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until mixture is stiff and glossy. Add vanilla and vinegar; mix well. Spread batter in a greased 10-in. springform pan., Bake at 275° for 1 hour. Turn oven off; let torte cool in oven. With a sharp knife, cut around edges of pan; turn torte onto a platter. Serve with ice cream, strawberries and whipped cream.

SCHAUM TORTE

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
• Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
• To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.

LEMON SCHAUM TORTE

Steps:

• Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side.
• Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
• In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
• Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature. Spoon into meringue shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Spread over filling. Refrigerate until serving. Store in refrigerator.

STRAWBERRY SCHAUM TORTE

Steps:

• In a large mixing bowl, beat the egg whites on high speed until soft peaks form. Reduce speed to medium. Add sugar, 2 tbsp at a time, beating until stiff and glossy peaks form. Beat in the vinegar, vanilla and salt.
• Spread into a greased 10 in spring form pan. Bake at 300 degrees for 65-70 min or until lightly browned. Remove to a wire rack to cool (the meringue will fall) Serve with strawberries and whipped cream. Store leftovers in the fridge.

STRAWBERRY SCHAUM TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the water, vinegar, vanilla, baking powder and salt. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved., Spread evenly into a greased 13x9-in. baking pan. Bake at 300° for 45 minutes. Turn off oven and do not open door; let crust dry in oven overnight., For filling, in a bowl, dissolve gelatin in boiling water. Stir in the strawberries, lemon juice and salt (mixture will thicken quickly). Fold in cream. Spread over crust. Store in the refrigerator.

FROZEN STRAWBERRY TORTE

Steps:

• In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake., Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries.

STRAWBERRY CREAM CHEESE TORTE

Steps:

• Heat milk to boiling in small saucepan. Add butter. Set aside.
• In large bowl blend sugar, vanilla and eggs. Beat at high speed for 3 minutes until thick and lemon colored.
• Add flour, baking powder and salt. Beat 1 minute at low speed. Add milk-butter mixture. Beat 1 more minute at low speed.
• Pour into well-buttered and floured 10-inch springform pan. Bake at 350 degrees for 50 to 65 minutes. or until a tester in center come out clean. Cool thoroughly. Remove from pan.
• Whip room temperature cream cheese until smooth. Beat in powdered sugar and whipping cream until mixture is very light and fluffy.
• Split cooled cake into 3 layers. Fill between layers with about 3/4 cup filing.
• placing sliced strawberries on top of filling before stacking cake.
• Frost stacked cake with Cream Cheese filling. Press about 1 cup through pastry bag to decorate top. Garnish with more berries. Chill until ready to serve.
• Tips: Cake can be made several hours before serving or the day before, but should be covered and refrigerated so it will not absorb odors from other foods.

STRAWBERRY SCHAUM TORTE

Steps:

• Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes. Beat egg whites, vinegar, vanilla and salt on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Spread into a greased 10-in. springform pan. Bake at 300 degrees F for 65-70 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall). Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

STRAWBERRY SCHAUM TORTE

Steps:

• Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes. Beat egg whites, vinegar, vanilla and salt on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Spread into a greased 10-in. springform pan. Bake at 300 degrees F for 65-70 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall). Serve with strawberries and whipped cream. Store leftovers in the refrigerator.

STRAWBERRY SCHAUM TORTE

Steps:

• Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes. Beat egg whites, vinegar, vanilla and salt on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Spread into a greased 10-in. springform pan. Bake at 300 degrees F for 65-70 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall). Serve with strawberries and whipped cream. Store leftovers in the refrigerator.